SueGreggCookbooks 
Recipes with Allergy Alternative and Gluten Free Ingredients 

More Than 
Breakfasts . . 
with Blender Batter Baking 
and Allergy Alternatives

  From Dairyless Shakes to Wheatless Coffee Cakes Recipes & Menus Balance Convenience & Cost, Nutritional Value & Appetite Appeal.

   Enjoy fresh whole grain waffles & pancakes without an expensive grain mill. Recipes so versatile that you can choose from buckwheat, barley, corn, oats, millet, rice, rye, Kamut® grain, spelt, & varieties of wheat.

    Muffin, coffee cake, & crepe batters ready to pour in five minutes. Made possible with Blender Batter Baking Recipes.

    Tips and menu variations for weight management.

Almond Crunch Coffee Cake 
This Breakfast favorite was converted from the Los Angeles Times award winning "Cafe Beaujolais' Buttermilk-Cinnamon Coffecake." Fat was reduced from 45% (of total calories) to 24%, calories dropped 44%, and sugar fell 36% while fiber increased. Whole grain coffee cakes are easy to make in the blender. To make this recipe by hand without a blender use 2 cups whole grain flour. This recipe is very successful with gluten-free brown rice! 

This whole grain blender batter recipe is so light and tender that even those accustomed to the fluffy white stuff will be pleased.

AMOUNT: 11.5" x 8" Pan     Bake: 325° - 30 to 40 minutes
1. Place in blender; blend on high speed 3 minutes:

    1 cup buttermilk or nonfat yogurt
   1/4 cup olive oil
   3/4 cup honey
   1 1/3 cups whole wheat pastry grain (not flour) 
      or 1 1/2 cups Kamut® grain, spelt grain, brown rice 
      or 1 1/4 cups barley grain

2. Meanwhile, blend topping with a fork until crumbly; set aside:

    2 tablespoons melted butter (unsalted preferred)
    2 tablespoons Sucanat  or crystalline fructose
   1/2 cup uncooked rolled oats
   1/2 cup sliced or chopped almonds (presoaked for easier digestion)

3. Cover blender; let stand at room temperature for several hours for improved nutrition.  More on the two stage process . . . 

4. Just before baking, add and reblend on highest speed for 1 -3 minutes or until smooth:

   2 eggs

5. Blend in thoroughly, but briefly, "sifting" these through a small strainer (assist with rubber spatula, if needed):

    1/2 teaspoon salt
   1 teaspoon baking soda
   1 teaspoon baking powder
    2 teaspoons cinnamon
   1/4 teaspoon ginger

6. Pour batter into greased baking pan. Distribute topping evenly over top with fingers, pressing it slightly into batter with a fork.

7. Bake at 325° about 30-40 minutes until knife comes clean out of the center.













Click for full sized demonstration photos . . .

 
What Others Are Saying...   
       We've had lots of allergy problems and have been on rotation diets, vegetarian diets, combination diets, no dairy diets...Cooking became a trial to be put off as long as possible. Your books are sensible...We have only begun, but so far it is all I'd hoped for and more.
                                                Sherry Schindler, Bartlesville, Oklahoma

    I've been using the SueGreggCookbooks for 1½ years. After 10 years of marriage, what a blessing to hear "This is good! This is really good!" Recipe after recipe! Praise God!
                                                      Kathie Moran, Sacramento, California


  More Than Breakfasts with Whole Grain Blender Batter Baking & Allergy Alternatives, Tips & Menus for Weight Management  4th ed, Index, 291 pages © 2007 SueGreggCookbooks, Publishers  
ISBN 1-878272-06-3    $23     pdf preview 937k . .    Purchase . . .